BEAUTY OF NATURE WITHIN THE PLANTATION

Nestled deep within the emerald folds of our coffee plantation, this stream has a story as old as the hills of Shevaroys themselves. In every ripple, there's a memory; in every bend, a secret. It flows on quietly, just as it always has—nurturing, enduring, and telling the tale of a plantation shaped by nature and nurtured by time.

HOW COFFEE BEGINS

Every year, just after the first summer rains touch the soil of our plantation in Shevaroys, a quiet miracle unfolds. Overnight, the coffee bushes awaken, and the estate is transformed into a sea of delicate white blossoms, fragrant and utterly magical. The air is perfumed with a jasmine-like sweetness, and the hills wear a bridal veil of blooms.These flowers are the soul of the Coffee that blooms only for a day but, from them comes every cup that warms the world and carries the hopes of harvest.

STORY OF THE FRUIT

What began as a blossom has now turned into fruit—bright, bold, and bursting with promise. the coffee cherries ripen like rubies under the soft sun.Each cherry holds a secret, nurtured through rains, sunlit days, and cool nights. The pickers know when it’s time, when the red is just right and harvest season isn’t just work here, it’s a celebration, a reward for months of patience, care, and listening to the land. In these fruits lies not just flavour, but the story of our land, ready to be roasted, brewed, and shared with the world.


PROCESS OF PULPING/FERMENTATION/ WASHING & DRYING

As dawn breaks over our plantation, the scent of ripe coffee cherries lingers in the cool air. Gunnies brim with freshly harvested fruit—each one handpicked with care. Down by the old pulping shed, beside the murmuring stream, the rhythmic churn of the pulper begins. The machine hums to life, and the cherries tumble in, their bright red skins giving way to reveal the precious beans within. As the beans emerge clean and glistening, ready for fermentation, there’s a sense of satisfaction in the air. Every bean that passes through this process carries a story of rain-fed soil, human touch, and
the age-old rhythm of the land.



Coffee Process

The sun rises slow and golden over the plantation, casting long, warm rays across the drying yard. In this open courtyard lined with weathered stone, rows of coffee beans lie spread out each one slowly surrendering its last traces of moisture to the Shevaroys air. It’s a daily
ritual before the sun goes down, workers with wide wooden rakes gently keep turning the beans, careful not to crush them, and the rhythmic swish of the rake, with crunch of drying parchment underfoot. This yard has seen generations of harvests. In this quiet corner of our estate, the sun and time work together,
finishing what rain and hands began. every sack filled from this yard carries
not just coffee, but days of sun, stories of care, and the soul of our land.

Our Signature Pepper

High up in the shaded slopes of our coffee plantation, where silver oaks, jungle trees and jackfruit trees tower above, pepper vines wrap themselves like emerald serpents around their hosts. These climbers have lived side-by-side with coffee for generations, thriving in the filtered light and the rich soil of Shevaroys.

As the monsoon ends and the air turns crisp, tiny green beads along the vines swell and deepen into bold green peppercorns, ready to be harvested. The process is as old as the estate itself: skilled hands climb the support trees, with cloth bags slung across their shoulders. With practiced ease, they pluck the green matured spikes which is converted to Black Pepper and the red ripened spikes are converted to White Pepper, careful not to disturb the younger clusters still maturing.

The pepper is threshed and sun-dried on clean stone yards. The air fills with a sharp, earthy scent, spicy and energizing, marking the true beginning of the pepper season.

Every peppercorn that makes its way from our land to someone’s kitchen carries the story of mountain air, misty mornings, and the good agricultural practices imbibed within.

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GOATS & DIARY / VERMI COMPOST

In our coffee plantation, just beyond the pepper vines and shaded arabica rows, the morning air carries a different sound, gentle bleats and playful hoofbeats by over hundreds of goats.

Goat farming began because of my grandson Sharav Kandiah (5th generation in our family) with just 5 goats for him to play. Later, these goats started multiplying and realized that one person could take care of 100 goats and thus the goat farm expanded. Now the goats and cows support the Vermi Compost which produces about 250 tons of Vermi Compost per annum. The milk from the cows is given to the staffs and workers at half the cost of market price.

This presence brings balance to the ecosystem. These goats and cows aren’t just livestock; they are the plantation's spirit, adding life, laughter, and sustainability to every part of the plantation.

GIVING BACK TO THE COMMUNITY

Nestled quietly between the shade-grown coffee and winding pepper vines of our estate stands a modest building. It’s more than just bricks and benches. It’s a living memory of our founder’s vision,

Thiru. M.K. Veeriah Pillai & Thiru. V.Kandiah Pillai The land was donated to the government to build a primary school for local tribal children. Till today all basic facilities are provided
by Kandiah Plantation.

Decades ago, when the estate was still young and the hills were quieter, our predecessors,

Thiru. M.K. Veeriah Pillai & Thiru. V.Kandiah Pillai, saw something others didn’t. While most focused on harvesting crops, they focused on nurturing minds.

In that quiet corner of the plantation, our legacy continues.

“For the children of these hills—may
knowledge grow where coffee blooms.